Ingredients

Preparation

Knead the flour into soft and pliable dough, with the water, as for roti/chapati.

Cover the dough and leave to rest, for at least 30 minutes.

Break the dough into 8 pieces, and shape each into round, smooth balls, using a dusting of flour, if it sticks.

Take a ball, and with a rolling pin, roll into a round of about 1/2 cm/1/4" thickness.

Smear the surface of this round, with a little ghee, fold the round in 1/2, smear the surface with ghee again, and make another fold, from corner to corner, thus making a triangle.

Roll the triangle as thinly as you can, with a light hand.

Repeat with the rest of the pieces, keeping the rolled `Paranthas' covered, while you work on the rest (the ultimate, is to be fast enough to roll one, and fry the other at the same time).

To fry-- heat the tava, till very hot (a drop of water dropped over it, should sizzle and evaporate at once). Place one `Parantha' over it and lower the heat a bit. When the edges start lifting, slightly, take some ghee in a spoon and quickly make a trail along the outer edge of the parantha, so that some ghee trickles under it.

When the under side is a golden brown, smear some ghee on the uncooked surface, increase the heat and turn the Parantha upside-down, lower the heat, and let it cook on the other side too. It is ready to be served when brown on the other side too.